Poached Salmon with Creamy Piccata Sauce

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Poached Salmon with Creamy Piccata Sauce

Poached Salmon with Creamy Piccata Sauce

Simple poached salmon is anything but bland when topped with this piquant sauce. Serve with roasted asparagus, sliced fresh tomatoes and some crusty, garlic-rubbed, toasted farm bread.

Serves 2

Prep Time 20 min

Total Time 20 min.

Ingredients

  • 8 ounces center-cut salmon fillet, skinned (see Tip) and cut into 2 portions
  • 1/2 cup dry white wine, divided
  • 1 teaspoon extra-virgin olive oil
  • 1 small shallot, minced
  • 1 tablespoon lemon juice
  • 2 teaspoons capers, rinsed
  • 2 tablespoon reduced-fat sour cream
  • 1/8 teaspoon salt
  • 2 teaspoons chopped fresh dill

Cooking Directions

Step 1

Place salmon in a medium skillet. Add 1/4 cup wine and enough water to just cover the salmon. Bring to a boil over high heat. Reduce to a simmer, turn the salmon over, cover and cook for 5 minutes. Remove from the heat.

Step 2

Meanwhile, heat oil in a small skillet over medium-high heat. Add shallot and cook, stirring, until fragrant, about 30 seconds. Add the remaining 1/4 cup wine; boil until slightly reduced, about 1 minute. Stir in lemon juice and capers and cook 1 minute more. Remove from the heat, stir in sour cream and salt. Serve the salmon topped with the sauce and garnished with dill.


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